Keep Ready-to-Eat Foods Safe
In our first blog for February, we identified some of the risks with ready-to-eat foods. RTE does not mean risk free! We pointed out that food processors have implemented food safety plans that use good manufacturing and good handling practices (GMPs and GHPs). Foodservices often purchase RTE foods to avoid some risk in-house. In fact, many schools do not purchase raw protein foods because of risks from under cooking and cross-contamination. But there are still risks from temperature abuse due to improper holding and from contamination that occurs intentionally, or unintentionally, from employee practices or unclean equipment.
So, what prevention steps can be taken? Avoiding temperature abuse means having calibrated temperature measuring devices readily available and staff knowing how to use these. It means knowing which foods need to be kept out of the temperature danger zone (remember that is between 41°and 135°F) as well as recognizing end-point cooking temperatures for the specific food item, and keeping hot foods hot and cold foods cold.
Defending the safety of food means it being stored in secure locations or closely monitored. Using the “see something, say something” approach prevents unauthorized people from causing harm. Controlling access to food storage and production areas to employees and having staff in public service areas monitoring the action and being a presence can reduce risks. So, if you have a self-serve food bar, schedule employees to be out front. The bonus is they can keep the area clean and replenish supplies, and provide a visible presence.
Avoiding unintentional contamination means storing the food correctly to keep it safe. Staff who are in good health following good hygiene practices and who don’t directly touch the food with their bare hands is key to risk prevention. FoodHandler has several good videos on these topics for staff. The current Model Food Code, released in 2017, states that food handlers should not touch ready-to-eat foods with their bare hands and that suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment should be used. Use of these tools provides a barrier between hands and the food, thereby minimizing some of the risk.
Gloves are an easy to use solution to providing this barrier. In fact research has found that customer perceptions improved if gloves were worn by food workers. Risk nothing!
Making sure utensils and surfaces in contact with the RTE food are clean and sanitized, and haven’t been re-contaminated by dirty hands reduces risk of pathogen transfer.
Food safety fundamentals of temperature controls, good employee practices, and a rigorous cleaning and sanitation program are key to keeping food safe. RTE foods reduce some risks, but not all. Since we are in basketball season, we will use the adage of “the best defense is a good offense” and add, “particularly for ready-to-eat foods”.
As we say at FoodHandler, Risk Nothing!
How Effective is Your Food Safety Training?
Basic food safety in a restaurant kitchen is not rocket science, but critically important for the crew to take the time to learn about it and for managers to set the example each day. Customers never expect or want to see a manager, chef, or a crew member make a very visible food safety mistake, like not washing hands before food prep and gloving, or touching their face or hair while prepping or handling food. Have we all seen it happen in our restaurant or as a customer elsewhere? Certainly. Are you using some creativity in your current training methods to help your staff “get it” so to speak, and reflect positive behaviors regarding food safety?
Why Does Food Spoil?
Food gradually deteriorates because of a natural process of aging, just like humans. However with all foods, there are a few things we can do that have a positive effect on the shelf life and safety of our foods at the restaurant. Some preservation is done at the food manufacturing plant, some naturally, but a better understanding of the processes may help you extend that shelf life. Preservation methods and storage conditions must be designed to reduce the rate of decomposition and protect the safety, appearance and taste of our food.
Top Food Safety Websites
You ask…How do I learn about food safety regulation? What pathogens in foods can make me sick? What temperature should I safely cook my roast beef to and how do I take food temperatures? How do I clean and sanitize anything according to the FDA Food Code? What and where is the most recent version of the FDA Food Code? Where can I find food safety educational materials galore in book form or online? Do I need them in Spanish or a Chinese dialect?
